Crust: Put the almonds and flour in a food processor and process until there are no large pieces of almonds. Add the other ingredients and process for a few seconds until everything is well integrated and homogeneous. Put in a mold of 20×20 cm with parchment paper, press well and refrigerate for 20 minutes.

Matcha filling: Put the milk together with the stevia in a pot and bring to boil, then lower the heat to the minimum. Add the agar agar and the matcha, stir well making sure that no lumps remain. Stir every few seconds for about 3 minutes. Let cool a few seconds and put on the base, let it cool.

Lemon filling: Repeat the process as for the matcha filling. This time put the lemon juice and the zest together with the milk. Put on the matcha and cool for two hours.